Data/hora: 06/06/2024 01:15:37

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Microencapsulation: concepts, mechanisms, methods and some applications in food technology	
Autores: 	Silva,Pablo Teixeira da; Fries,Leadir Lucy Martins; Menezes,Cristiano Ragagnin de; Holkem,Augusto Tasch; Schwan,Carla Luisa; Wigmann,Évelin Francine; Bastos,Juliana de Oliveira; Silva,Cristiane de Bona da.	
Data: 	2014-07-01	
Ano: 	2014	
Palavras-chave: 	Microcapsules; Microencapsulation; Controlled release.	
Resumo: 	Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000701304	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20130971	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.44 n.7 2014	
Fonte: 	info:eu-repo/semantics/openAccess